Classic Shrimp Corn Chowder with Bacon
A rich and creamy chowder featuring succulent shrimp, sweet corn, and crispy bacon, simmered with tender potatoes and aromatic vegetables. This hearty dish is perfect for a comforting meal.
Equipment
- Large Dutch oven or pot
- Slotted spoon
- Whisk
- Ladle
- Bowls
Ingredients
Main Ingredients
- 6 slices Thick-cut Bacon diced
- 1 medium Yellow Onion diced
- 2 Celery Stalks diced
- 3 Garlic Cloves minced
- 2 medium Russet Potatoes peeled and diced
- 4 cups Chicken Broth
- 2 cups Frozen Corn
- 1 lb Large Shrimp peeled and deveined
- 1 cup Heavy Cream
- 1 cup Whole Milk
- 1/4 cup All-Purpose Flour
- 2 tablespoons Butter
- 1 teaspoon Salt or to taste
- 1/2 teaspoon Black Pepper or to taste
- 1 tablespoon Old Bay Seasoning
- 2 tablespoons Fresh Parsley chopped, for garnish
Instructions
Cooking Steps
- In a large Dutch oven or pot, cook the diced bacon until crispy. Remove the bacon and reserve 2 tablespoons of the grease in the pot.
- Add the diced onion and celery to the pot with the bacon grease and sauté for 5-7 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Sprinkle all-purpose flour over the sautéed vegetables and stir continuously for 1-2 minutes to create a roux.
- Gradually whisk in the chicken broth, then add the diced potatoes and bring the mixture to a simmer. Cook for 10-15 minutes, or until the potatoes are tender.
- Stir in the milk, heavy cream, and frozen corn, then return the chowder to a gentle simmer, being careful not to boil.
- Add the peeled and deveined shrimp to the chowder and cook for 3-5 minutes until they turn pink and opaque, avoiding overcooking.
- Stir in Old Bay seasoning, salt, and black pepper, adjusting to taste. Ladle the hot chowder into bowls, garnish with crispy bacon and fresh chopped parsley, and serve immediately.
Notes
Serve immediately with crusty bread or oyster crackers. Avoid overcooking the shrimp to keep them tender. Adjust seasonings to your personal taste.